Washoku isn’t just about food—it’s a reflection of Japan’s culture and traditions.
In this post, I’ll share some key aspects of washoku, so you can enjoy cooking Japanese dishes not just for a meal, but for the experience.
In This Post
❓What is Washoku?
Washoku (和食, pronounced wa-sho-ku) translates to 'Japanese cuisine' or 'Japanese diet.'
There are six main components of washoku: seasonality, focus on ingredients, ichiju-sansai, Umami and fermented seasonings, balance and harmony, cultural events and food, and Influence by Other Cuisines.
Seasonality (Shun, 旬)
Japan has four main seasons: spring, summer, autumn, and winter, and Washoku uses seasonal ingredients, known as Shun (旬).
Ingredients that are in season not only taste better but are also richer in nutrients and more affordable compared to other seasons.
Washoku also places emphasis on meal presentation. For example, using glass plates in summer can create a cool and refreshing feel.
Focus on Ingredients
Washoku focuses on highlighting the natural flavors of ingredients rather than masking them with heavy seasonings or condiments.
Dishes are typically seasoned lightly, allowing the ingredients to shine.
This approach developed in Japan–where fresh, high-quality produce has always been readily available. That’s why using local, seasonal ingredients is an essential part of washoku.
Some dishes are also unique to specific regions, influenced by local geography, and these are called Kyodo-shoku (郷土食) or Kyodo-ryori (郷土料理).
The Basic Structure of Washoku: Ichiju-Sansai
Traditional washoku is typically structured around rice, soup, one main dish, a couple of side dishes, and pickled vegetables.
A meal consisting of one main dish and two side dishes is called Ichiju-Sansai, and it's a great way to enjoy a balanced meal.
However, you can also incorporate plenty of vegetables into a single dish, so I recommend focusing on the overall balance of nutrients rather than the number of dishes.
"Sansai" refers to the three dishes, each with a specific role:
- Main dish: A dish made with protein-rich ingredients like meat or fish
- Side dish: A dish featuring vegetables and/or seaweed to provide essential vitamins and minerals
- Side-side dish: A dish that helps cover any other nutritional gaps
Umami and Fermented Seasonings
Washoku is often prepared simply, using fermented seasonings such as miso, soy sauce, and dashi.
These condiments also contribute umami, the fifth basic taste alongside saltiness, sweetness, bitterness, and sourness.
Umami plays a crucial role in washoku, with dashi or umami-rich ingredients commonly used to add depth of flavor.
💡 Learn more about dashi and umami in this ultimate guide to dashi
Balance and Harmony
As mentioned earlier, traditional washoku consists of multiple dishes, and achieving a balance of flavors is another key element.
For example, if you're serving a deep-fried main dish, it's best to pair it with something light and refreshing, such as sunomono or salad. Conversely, if your main dish is lighter and simpler, richer side dishes can provide contrast.
This approach comes from the Japanese tradition of Kounai-Choumi (口内調味), which means enjoying the changes in flavor as you chew.
Many Japanese people eat different dishes alternately—like having a bite of nikujaga followed by rice—to fully appreciate the harmony of flavors.
That’s why considering the balance of each dish is so important.
Cultural events and Washoku
traditionally eaten during the celebrations, such as:
- New Year (January 1st): Osechi
- Setsubun (February 3rd): Ehoumaki
- Tanabata (July 7th): Soumen
Influence of Other Cuisines
In addition to traditional washoku dishes that originated and evolved in Japan, some dishes were influenced by other cuisines and adapted to fit Japanese ingredients and tastes.
Examples include Japanese curry, ramen, omurice, and potato croquettes, all of which were modified to suit local preferences and the ingredients available in Japan. These dishes are typically called Yoshoku.
🌐UNESCO Designation
In 2013, washoku was recognized as a UNESCO Intangible Cultural Heritage of Humanity for its deep respect for nature and its role in preserving traditional food culture.
This designation highlights the importance of washoku not just as a cuisine, but as a cultural tradition that values seasonal ingredients, sustainable practices, and the passing down of culinary knowledge through generations.
⛩️Hare and Ke in Japanese Cuisine
Hare (晴れ) and Ke (褻) is a concept that describes the rhythm of life: Hare refers to special occasions and extraordinary moments, such as weddings and seasonal festivals, while Ke represents ordinary, everyday life.
Japanese culture values the balance between the two. To truly appreciate Hare, it’s important to embrace Ke by living intentionally and finding meaning in the small moments of daily life.
This philosophy is also reflected in traditional washoku.
In the past, people ate simple meals—typically brown rice, miso soup, pickled vegetables, and a small side dish—on a daily basis, reserving more elaborate and indulgent dishes for special occasions.
In modern times, many people have incorporated Hare foods into their daily lives more, but finding a balance between the two is recommended for both mental and physical health.
🍳Popular Washoku Dishes
Here are some well-known washoku dishes you might want to try:
- Simmered Kiriboshi Daikon
- Nikujaga
- Karaage
- Sukiyaki
- Udon
- Tonkatsu
🔎Washoku vs. Other Japanese Meals
Washoku vs Yoshoku
While Washoku represents the dishes that are born and originated in japan, Yoshoku (洋食) means the dishes that were developed in japanese ways but influenced by other cuisines, especially from European countries.
For example, omurice, hamburg, japanese curry, and tonkatsu are famous youshoku.
Washoku vs Kaiseki
There are two types of kaiseki: 懐石 and 会席.
Kaiseki (懐石) is a type of washoku traditionally served as a light meal before koicha, a thick, highly concentrated matcha tea used in the tea ceremony.
The purpose of kaiseki is simple: to keep guests from getting too hungry before drinking koicha.
That’s why the dishes are light, with mild flavors and no deep-fried foods. Since it’s part of the tea ceremony, strict table manners must be followed.
The other type, kaiseki-ryori (会席料理), was developed by samurai to welcome guests and is meant to be enjoyed with alcohol.
Washoku vs Teishoku
Teishoku is a style of meal typically structured around the Ichiju-Sansai format: rice, miso soup (or another type of soup), a main dish, and side dishes.
This is a great way to enjoy a balanced meal, and you can often find teishoku served at restaurants in Japan.
The main dish can be anything—including yoshoku—as long as it follows the Ichiju-Sansai structure and is served with rice and soup.
💡How to Incorporate Washoku into Daily Life
If you’re interested in bringing washoku into your daily routine, I’d recommend starting with the basics—learning about essential Japanese condiments and trying out simple Japanese meals.
Check out this step-by-step guide to Japanese cooking for detailed instructions on how to get started.
Since washoku is not just about food but also a way of life, you might also try embracing seasonality by using ingredients that are in season, being more mindful in your daily routines, and finding a balance between Hare (special occasions) and Ke (everyday life).
😄Over To You!
I hope this article helped you learn more about Japanese culture and food—and maybe even got you excited to try making Japanese dishes!
The lifestyle aspect of washoku—living intentionally, being mindful, and finding a balance between Hare and Ke—is still something I’m working on myself, so I’d love to improve alongside you 🙂
Let me know in the comments if you have any questions or tips on incorporating washoku into daily life!
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